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Janmashtami & My memories!

With the bass of drums and melodious tunes of baansuri, Janmashtami festival kicked off today. Krishna Janmashtami marks the birth of Lord Krishna and celebrated with great zeal and enthusiasm by the Hindu families. According to a legendary tale, as we used to listen in our childhoods, Lord Krishna is presumed to have made his pleasing appearance at midnight in the 28th year of Dwapar Yuga and that day is celebrated as Janmashtami.

 I have been grown up seeing my Grand mother celebrating this day with full of enthusiasm and sheer happiness. We have ‘Bal gopal ji ki seva‘ in our house thus my grand mother used to celebrate this day like we celebrate birthdays of our family members. Today I am missing her and I am missing those days when I used to go in our garden with her to pluck flowers and leaves for decorating the ‘bal gopal jee ka jhoola’ and after celebrating at home, a mandatory visit to govind dev ji ka temple was the most special part of the day.

Actually the temple is located in ‘the City Palace complex’ and it is said that Idols of Lord Krishna and Radha were brought from Vrindavan by Raja Sawai Jai Singh II, the founder of Jaipur.  For last two weeks, thousands of Krishna devotees were gathering everyday to celebrate this festival and most importantly to enjoy poetry recitals, devotional songs, instrumental music and dances in both folk and classical formats. I remember how I used to go in hugely crowded temple, holding my Grand mother’s hand tightly, I still remember that feel.

..And you know what makes this festival more special!!  The Food! Yes.. We cook mouthwatering delectables like ‘maakhan-mishri ka prasad‘, ‘Besan ke laddoos‘ loaded with ghee, ‘Dhaniya ki panjiri‘, Malpuye, fruit raita, Jau ki Puri, ‘Dana Methi ki chutney’ and many more items to eat after whole day’s fasting.

 I know most of my readers are fasting today, thus I wont torture them by sharing yummy food recipes, But I shall share the recipe of ‘Jau ki puri and Dana Methi ki Chutney‘ soon in my upcoming blogs.. So Stay Tuned and Yes.. Happy KrishnaJanmashtami !!

Love

Sonali Agarwal

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#FitnessFood : Check out first recipe on blog: Sautéed Veggies

After coming back from gym, first and only question that arises in my mind, WHAT TO EAT NOW!!

Obviously after giving my precious 45 minutes of ‘so called productive day’ just to reduce those unwanted calories I want to grab something healthy which makes me and my tummy happy. Plus I must not feel any regret after eating it. (A fitness enthusiast can understand it very well)

Thus, after many experiments, I finally settled down to eat sauteed veggies after my workout session. I made little alterations to make it tasty and obviously just tasty. My tongue likes the feel of crunchy and tangy vegetables, I guess this was the only reason for liking this kind of boring (not anymore) food.

Sharing this first recipe is giving me an immense pleasure as the die hard fan of ‘Food and Travel shows’ in me always wanted to do something like this and that ‘ALWAYS’ is going to happen ‘TODAY’!

Well Lets start with the ingredients and yes you can easily replace any veggie or you can add more veggies of your choice. So Here We Go:

PREP TIME : 5 mins      COOK TIME : 10 mins     TOTAL TIME : 15 mins

INGREDIENTS: 

  • 1 tbsp Olive Oil

  • 5-6 cloves of garlic

  • 1 carrot, sliced

  • 1 head broccoli crown, broken into florets

  • 1 packet of baby corns ( easily available in market)

  • French beans and capsicum according to your need  ( you can add red and yellow bell peppers too)

  • Black pepper, Salt, Chilly flakes, Oregano (according to taste)

  • A tangy twist of lemon ( optional)

DIRECTIONS :

  1.  Cut the veggies into large size because it retains the crunch and it also enhances the taste in such salads. meanwhile blanch that baby corns for 3-4 mins on low flame in another pan.IMG_8035

  2. Now heat the olive oil over medium- high heat in a large skillet.

  3. Add minced garlic then add broccoli and carrots to the hot oil.

  4. Now add beans, capsicum and blanched baby corns.

  5. Cook until the vegetables are tender and starting to turn golden brown, approximately 7-8 mins.

  6. Season with salt, black pepper, chilly flakes and oregano.

  7. You can add few drops of lemon if you like to give a tangy twist.

    IMG_8043

And now you are all set to enjoy your food with no regrets and now its time for me to rush towards my gym! I ll see you with my next post soon till then stay healthy and eat healthy..

Except my birthday on july 12th (So now that you know when is my birthday; don’t forget to send me gifts next time), this year’s july was special because of the evening I spent at Zolocrust Clarks Amer.  Woah! Whattay wonderful evening it was. I still treasure those moments which were filled with yummy food, perfect wine and chef’s smile. Let my heart speak about those moments in these few glimpses which I am badly missing today.

A visit to kitchen garden : The meet started with a small tour to the kitchen garden where chef  Vaibhav described us how they grow vegetables there.

Social Initiative: After visiting the kitchen garden, we came back to the restaurant where Chef Peeyush explained the concept behind the zolocrust and also told us that why they serve every food item in disposable plate and glass. He told us that their coffee cup is made of double layer non- wax recycle paper and the plate is made up of eco leaf. I was quite astonished to know that there was a social initiative behind this idea. They are supporting the backward people of society as well as the environment. Kudos for taking this bold action in a five-star decorum. Even for me having my wine in a disposle glass was a first ever experience. Ohh yeah I forgot to mention, they gave a small tour to their open kitchen too. They shown us all their machines and cold room as well.

 And after these small trips and conversations, we were so hungry that we could have eaten the dinosours. Jokes apart, here the food meet started with the starters. Ohh one more thing, its a ‘chef managed restaurant’, Chefs serve food too! Isnt it greattt !!!

Well they served many food items but I am going to highlight those things and dishes which I found utterly unique in their own way.

Edible Menu: Yes!! you have  read it right! They made the special menu for us which was edible. It tasted like mint.Obviously I tasted it

Fried pita, that is not a part of their menu, this was specially made for us. it was an accompanied of mezze platter.(see below)

Grilled Vegetable Panini: I just loved this panini. It was oregano panini filled with grilled zucchini, bell peppers, mushrooms and cheddar cheese which was delectable. I would rate it 3.5 out of 5.

Spaghetti with cream and penne in marinara : I liked the spaghetti more. They made it with dairy cream, olives, oven fried tomatoes, truffle oil and parmesan cheese. It was delicious. 3.5 stars out of 5 from me. The penne was quite fresh and the best thing about this dish was that pasta was perfectly boiled and it was cooked in-house made tomato sauce, grilled bell peppers, olives, mushrooms, basil, truffle oil and parmesan cheese. I would rate it 3 out of 5.

Roasted Veggie Pizza and Pizza Al Caprino : For me both the pizzas  were  the show stealers. The crust of pizza was perfect. They made Roasted veggie pizza in smoky mozzarella with grilled zucchini, bell peppers, mushrooms and broccolli and  pizza al caprino was made with goat cheese, garlic conflit, mozzarella cheese and over dried tomatoes. Both the pizzas were yummilicious. I fell in love with pizzas after eating them. I would rate 4.5 out of 5 to them.

Tiramisu : OHH MYY!!! I still remember how this tiramisu tasted and how it melted in mouth to find a way towards my heart. Yes!! I know, I sound like a girl from ‘music and lyrics ‘ movie who has no filters but its true. this tiramisu gave me heavenly experience which is unforgettable. It’s a must try dessert whenever you are going to visit zolocrust.

At the end this one was my favourite moment when chef treated us with the finest wine. Oops I just realised that I have covered almost all dishes afterall It was an experience to cherish for a long time.

And Lastly I would love to post the pic of my favaurite moment with my team and chefs. Thanks to Chef Vaibhav, Chef Peeyush, Chef Vijendra, Chef Sabir and the whole team of Zolocrust for their amazing hospitality and to my readers.. thanks for reading the post and stay tuned for more updates from my side. This is sonali agarwal signing off with this lovely pic.

Stay Healthy, Stay in Love.

Zolocrust - Hotel Clarks Amer Menu, Reviews, Photos, Location and Info - Zomato

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